I am a semi-regular subscriber to Saveur magazine. I love the recipes and the photography is always spectacular. I am also always on the hunt for something fresh and relatively easy to make for those days I don’t really want to cook. They had a recipe that called for bacon and tomatoes and basil. My three favorite things. That is what inspired this dish.
Making this Basil, Bacon and Tomato Pasta Sauce was very simple. I used a can of stewed tomatoes because I really like them, but you could use regular chopped canned tomatoes, or even fresh if you wanted to take the time to peel them. I also used frozen bell pepper medley that I always have in my freezer just for days like this.
You could add a light red wine to this sauce, but it probably would not taste quite as fresh.
- ½ pound Bacon cooked
- 1 tablespoon Olive oil
- 1 Onion chopped
- 2 cloves Garlic minced
- 1 Bell pepper sliced
- ¼ cup Fresh basil chopped
- 1 can (12 oz) Stewed tomatoes
- 1 tablespoon Bacon fat
- ½ pound Spaghetti
- When you cook the bacon, save a tablespoon of the fat for your sauce.
- Heat a large skillet and add the olive oil and bacon fat. Swirl it around. Add the garlic first, let it cook 10 seconds, then add the onions and pepper. Let those vegetables cook until they are nice and soft, about 5 minutes. Add the tomatoes, reduce the heat a little, and cover.
- Meanwhile, chop the bacon into ½ inch pieces and set aside.
- Put the water on for the pasta, and add the salt to it. When the water boils, add the spaghetti.
- Add the bacon to the pasta sauce, stir and cover.
- When the pasta is done, about 10 minutes, drain it and get ready to plate up.
- Put some pasta in a nice bowl, and top with some of the pasta sauce. Add parmesan cheese as desired.